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Birthday Cake Whoopie Pies

Blogger Arlene Cummings of Cooking With Sugar shows how to make pretty Birthday Cake Whoopie Pies that will surely be a hit any time of the year. Learn to make this recipe with our how-to article.

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  • Prep Time 25 min
  • Total Time 45 min
  • Servings 15

Ingredients

Cookies

1
box Betty Crocker™ SuperMoist™ party rainbow chip cake mix
3
tablespoons milk
1/4
cup vegetable oil
2
eggs

Filling

1/4
cup butter, softened
4
oz (half of 8-oz package) cream cheese, softened
1 1/4
cups powdered sugar
1
tablespoon milk
1
teaspoon vanilla

Garnish

Betty Crocker™ Decors rainbow mix candy sprinkles

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
  • 2 In large bowl, mix all cookie ingredients with wooden spoon until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
  • 3 Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
  • 5 For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

These whoopie pies can be made in advance and refrigerated. Be sure to remove them from the refrigerator about 15 minutes before serving.

To save time, substitute a container of Betty Crocker® Rich & Creamy cream cheese frosting or Betty Crocker® Whipped fluffy white frosting for the filling. If you do this, the whoopie pies don’t need to be stored in the refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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